Leave a Review

Reviews

users rating

3.5/4

Made this EXACTLY as written, except only used 2 apples because I only had 2 apples, and added a braut because the package had 5; I used regular flour, don't know what the deal is with Wondra, don't care. It was incredible. Everything cooked together to create a depth of richness and blend of flavors that was just delicious. Cannot fathom why you people monkey about and then review the recipe. We'd make it again in a heartbeat, it's perfect for fall and football, and except for rinsing the sauerkraut and squeezing it and patting it, is not at all labor intensive. I'm a little concerned about that third apple, as it was so very good with just the two, but will give it a shot next time because the rest of the recipe is so perfect as it stands. Cannot imagine why you would use less sauerkraut, or less anything -- it all worked so beautifully together. Umami in braut form!

mezzodiva54
from Boston, MA
/ 01.12.2016

flag if inappropriate

Very good. I made half the recipe and we liked it very much. I did not use the ketchup; otherwise went according to directions. I used regular flour and it worked fine. I served it with homemade applesauce and roasted small potatoes.

debnev
from Redding, CT
/ 10.01.2015

flag if inappropriate

....continued from above.....
Sorry I meant Fennel NOT Coriander when I wrote my review about this fantastic recipe!

scamejo
from Santa Rosa Valley, CA.
/ 03.20.2015

flag if inappropriate

I love this recipe and so did ALL of my guests! I am making it again tonight. Especially good is the washed sauerkraut flavored by the sweet apples and onion. I used organic chicken broth and a bit of Apple cider for liquid . The Bratwurst were terrific baked until they split slightly and their flavor oozed into the sauerkraut and really added another note. Never would have thought of the caraway and coriander. I pulverized the seeds and it really zinged. Tonight I will substitute Trader Joe's Sweet Italian sausage because that is what I have on hand. Hope it comes out as well as it did with the Brats! This is a real winner and sauerkraut is so healthy!

scamejo
from Santa Rosa Valley, CA
/ 03.20.2015

flag if inappropriate

This is easy enough for a weeknight, and very, very tasty exactly as written.

bzeins
from Sea Cliff, NY
/ 12.09.2014

flag if inappropriate

This was a simple delicious recipe! I made a few changes to appeal to our tastes but it is a very solid recipe. My changes included: no flour, 1 apple instead of 3, barbecue sauce instead of ketchup. Instead of flour, I cooled the sauerkraut mixture alone for 1/2 an hour, 45 minutes before adding bratwurst. Most of the liquid evaporated, leaving good flavor behind. Fewer apples because we are not keen on sweet & thought the barbecue sauce would add depth. This ones a keeper!

A Cook
from Barrington, RI
/ 12.04.2014

flag if inappropriate

I substituted in-season pears and it was too sweet - will stick to apples next time. Based on comments, I added very thinly sliced potatoes (small, red) and they did not cook through. I would either parboil them next time or omit. Tasty!

dwbennett
from New York, NY
/ 07.05.2014

flag if inappropriate

I had Moose Brats from a relative's recent (successful) hunting trip. They're like red meat rather than pork. Also agree on using less sauerkraut.
I browned the brats and omitted the flour. I had no caraway - tried a little cumin. Not bad. Predictably, the sauce was a little watery, so I threw it in a pan and added some white wine, then reduced. The wine added some sophistication.
Would make again for wild game or red meat brats (it was very rich), but prefer this apple-onion combo for lighter/mild sausages - http://epi.us/bTrtn

juddc
from Vancouver, BC
/ 12.30.2012

flag if inappropriate

Made this yesterday for a big crowd and everyone agreed it was the best sausage they'd ever eaten. We made about 40 brats and about 5 lbs sauerkraut, used 4 apples and 4 cups broth and adjusted seasonings accordingly. Will definitely make this one again.

kimbara
from pensacola, fl
/ 10.28.2012

flag if inappropriate

We really enjoyed this dish; the flavors are very good. Quality bratwurst and sauerkraut are important though. I was out of dry vermouth and used sweet red vermouth. I don't know if that's what made it taste a bit on the sweet side, but I don't think I'd change it. And, I used all-purpose flour instead of Wondra and it was fine. My husband, who is not a sauerkraut fan (at all), loved it and wants it again.